Tag Archives: beets

The Beet Goes On

Until I moved to our vegetable farm I absolutely hated beets and avoided them at all costs.  Yet here I am staring out at the drifted snow and frozen lake with a bowl of borscht in my hand.  The smell alone is enough to make you swoon.  I feel a sense of gratitude for learning to love the darn things.  Our farm is committed to growing vegetables without chemicals (which can significantly alter their flavor) so when I tried them again I was surprised by their inherent sweetness.  What was I thinking?  They are one the best things you can eat; full of essential vitamins and minerals.  They are low in calories and sodium along with assisting in the reduction of inflammation in the body.  They also support heart, digestion and brain function.  So what’s not to like?  There’s nothing like a bowl of warm goodness to set you straight.

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 medium leek, cleaned and sliced thinly (make sure you use the light green part as well)
  • 2 garlic cloves, finely minced
  • 1 medium red onion, peeled and chopped
  • 4-6 carrots, peeled and grated on the large holes of a box grater
  • 1 large sweet potato, peeled and cut into bite size chunks
  • 6 small or 3 large beets, peeled and cut into bite size chunks
  • 3 cups of thinly sliced red cabbage
  • 1/4 cup minced fresh dill
  • 8 cups organic vegetable stock (or homemade of course)
  • 1/4 cup red wine vinegar
  • Greek yogurt to serve (optional)

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INSTRUCTIONS:

  1.  Heat the olive oil in a soup kettle or Dutch oven on medium high heat.
  2. Add leek, garlic and red onion.  Saute until soft and translucent.
  3. Add sweet potato, beets and grated carrot.  Cook for 5 minutes stirring frequently.
  4. Add red cabbage, dill and vegetable stock.  Bring to a boil and reduce heat to medium.  Simmer for 30 minutes or until beets are soft when a paring knife is inserted.
  5. Add red wine vinegar off heat.  Serve in bowls topped with a dollop of yogurt if using and sprinkle additional fresh chopped dill on top.

Serves 6-8

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“Soup fills us, nurtures and comforts us.  Soup is the song of the heart and the home.”

Can’t Beet It!

When I first came to the farm and was getting my sea-legs, I did not like beets.  In fact I’ve never liked beets. When I saw dozens of 100 foot rows planted, I remember asking Val, “Is there really a call for this many beets?”  I soon learned that beets are one of our most popular crops.  I also learned that when you grow food without chemicals, it directly affects the flavor of those vegetables.  You have an opportunity to find how they genuinely taste, which is often incredibly sweet.  Over time, with Val’s encouragement, I learned to not only like beets, but love them!  Now I pickle them, roast them and put them in soups.  When the weather cools off, soups come front and center.  After making borscht for several years with red beets, I began to wonder if it would work with our beautiful golden beets.  Slightly milder in flavor, I knew they would match up equally well with our carrots, onions, potatoes and dill.  It’s a wonderfully satisfying soup.

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Golden Beet Borscht:

  • 4 cups golden beets with greens, peeled and diced, greens reserved and cut into thin ribbons
  • 2 cups red-skinned potatoes, scrubbed and diced
  • 1 1/2 cups yellow onions, chopped
  • 1 1/2 cups carrots, scrubbed and sliced in disks about 1/2 inch
  • 1 cup celery, chopped
  • 2 cloves garlic, sliced thinly
  • 1 bay leaf
  • 1 cup fresh dill, chopped
  • 1/2 tsp. fennel seeds
  • 4 cups organic or homemade chicken or vegetable stock
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. olive oil

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  1.  In a large Dutch oven or soup pot, saute the garlic and onions with the olive oil on medium-high until softened.  Add the remaining vegetables and continue to cook for 5 minutes.
  2. Add the fennel seed, dill, bay leaf, and stock.  Bring to a boil, then simmer until vegetables are soft.  About 15 minutes.
  3. Ribbon the beet greens and add half to soup.
  4. Add the salt, pepper and apple cider vinegar.  Taste and adjust seasoning to your preference.
  5. Ladle into bowls, top with additional beet greens and a dollop of Greek yogurt.

Serves 4

Warm and inviting golden beet borscht

 

I live on good soup, not on fine words.”   …Moliere